Last Sunday, we were invited by our wine connoisseur friend MM for a Sunday Brunch at Palate. He first told us about Palate back in July and since then, I think we've been there at least a dozen times. Besides Chef Octavio Becerra's usual assortment of fine California cuisine dishes and extensive list of wine, he started serving up delicious vinyl on Sundays. This time, with a super special guest dj... Cut Chemist of Jurassic 5 and Ozomatli. At exactly 12 pm, the wine started flowing. 1 minute earlier and we'd be in the alchi category.
How many Chefs out there know how to go back and forth between cooking and spinning?
Bottles and bottles later, the Chemist decides to show up around 4 pm, relieving both Chef and his sommelier, who was also in the rotation. They all spun soul/funk.
For Sunday Brunch, one dish is featured for $12 along with a small selection of appetizers and his mason jars, which he is known for. Last time I ate at Palate, I fell in love with his pork trotter dish... an interestingly shaped 'sausage' filled with ground pork feet and pork shoulder. I could eat TWO of them. I asked Chef he had any left in the kitchen, but offered up this instead. Moist and flavorful, what else can you ask for with a braised dish.
After speaking at a UCLA conference that same week, Chef Becerra invited Kogi BBQ's Roy Choi to come by and hang out. He along with Jonathan Gold and Anthony Bourdain were on the same panel. As Roy waited for his food, he perused Becerra's library for some literature.
Jeni ordered the Braised Oxtail which was simply awesome. Marinated in soy sauce and mirin. About 6 hours later, we found ourselves still drinking and munching on food. I love the idea of a Sunday Brunch, but it's super easy to lose your sense of time, as well as your mind. Sunday Suppers, every Sunday. Thanks for reading.
Jeni's posting on Sunday Brunch.
Jeni's posting on Sunday Brunch.